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Alright, it's been about 15 minutes so we're going to check our rice. Take the top off
and you an see that all the liquid has been absorbed. We're just going to put our top
back on while we're waiting for that. Our shrimp dish is starting to come to a small
boil so we're going to pick out a couple of scallions and that's going to garnish our
rice. We're going to pull off any of the parts that are brown or a little bit gray. We're
going to discard them and then we're going to cut off our white ends, leaving just a
bit of it at the end. Then we're going to go through and we're going to cut to cut the
scallions slowly so that we don't have long pieces of scallions with only cut marks half
way through. Alright, we're going to put this to the side and we're going to grab our plate.
Again, because this is a liquid sauce, we're going to put rice around the edge of the plate
and that will give the liquid somewhere to stay. And the rice will also slowly soak up
the sherry flavor. Alright, we're going to be using two spoons here. We're going to be
using a slotted spoon so we can pick out our shrimp. First we're just going to go ahead
and scoop out some of our olive, tomato and onion sauce. We're going to make a bed of
that in the middle. We're then going to go through and pick out our shrimp and put them
on top.
And then, we're going to pour some of our original base, some of juice, of our onion
and tomato which we pureed. Then for color and a little bit flavor, we're going to add
some scallions. And here we have tomato, sherry shrimp with creamy toasted garlic rice.